Kitchen Standards
Simple whole ingredients treated with slow fermentation and intense stone heat yield charred, blistered crusts with tender, airy crumb structure.
The Dough
The Sauce
The Cheese
Slow Fermentation
Crushed Plum Tomatoes
Whole Mozzarella
Naturally rested for forty-eight hours to develop complex flavor and open, airy crumb structure.
Ripe field tomatoes seasoned gently with sea salt and cold-pressed olive oil, never cooked twice.
Hand-torn fresh curd stretched daily to melt smoothly across the pie without oiling out.
Hearth Metrics
Baking by the numbers
48 hrs
cold dough ferment
800°
stone deck heat
90 sec
hearth bake time
Hot pies from the stone
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